I'll begin by telling you that I am posting the recipe as it is found in one of my favorite cookbooks "Savoring the Seasons of the Northern Heartland - 200 recipes
blending bold, new flavors with the traditional foods of the Upper Midwest", by Beth Dooley and Lucia Watson... but that I rarely follow any recipe as written (except sometimes my own, lol)

Ellen Ostman's Pasty
makes 2 large pasties, enough for 2 or 4 people, depending on appetite
(I made this recipe and fed myself, three kids and gave one to De-De)

Roll out the two crusts to the size of dinner plates. Toss together the
vegetables, meat and
seasonings. Divide the mixture, mound it onto the pie crusts, then dot with
butter. Fold
each crust in half and put the pasties into a large, lightly greased, round cake
tin or on a
lightly greased baking sheet. Bake in a preheated 375 degree oven for 50 minutes
to an
hour, or until crust is nicely browned.

Michigan Variation: Reduce the amount of beef to 1/2 cup and add 1/2 of pork.
Substitute
turnips for rutabagas.

In a large bowl mix together flour and sugar (not for pasties!!!). Cut in butter
to make a
soft, small crumb. Stir in the egg yolks, then add the water 1 tablespoon at a
time, to
make a soft dough. Gather the dough into a ball, wrap in plastic wrap, and
refrigerate for
at least one hour.